*2.6. Application of Films in Packaging Edible Oil*

Edible oil oxidation occurs as a result of the effects of temperature, oxygen, and light [53]. In this context, oxidation stability is regarded as a crucial indicator of edible oil quality. Corn oil packed in four CH-based EPPE films (0, 1, 3, and 5%) and unpackaged corn oil (open control) were both evaluated for oxidation stability over a 10-day period at 50 ◦C. During oil storage, the values of peroxide value (PV) and thiobarbutic acid (TBA) steadily rose (Figure 3).

The oil's PV and TBARS levels were significantly reduced in the CH-based EPPE films. All treatments produced higher PV and TBARS values independent of duration; however, this increase was slower for CH-based EPPE films than with open control and Ch-0% EPPE films. The open control had the greatest values of PV (5.26 ± 0.41 mil-equivalent O2/kg oil)

and TBARS (4.13 ± 0.38 mg malondialdhyde/kg oil) on the 10th day of storage, whereas Ch-5% EPPE had the lowest values of PV (2.73 ± 0.24 mil-equivalent O2/kg oil) and TBA (2.10 ± 0.07 mg malondialdhyde/kg oil). The bio-composite film's tight structure has an important role in reducing oxidation by making oxygen harder to get through [54]. Additionally, the inclusion of phenolic compounds in the film boosted the antioxidant potential of the sheet, which also aided in slowing the oxidation of the oil. Therefore, it may be assumed that CH-based EPPE films could be utilized as packaging films for foodstuffs that are extremely vulnerable to oxidation. *2.6. Application of Films in Packaging Edible Oil*  Edible oil oxidation occurs as a result of the effects of temperature, oxygen, and light [53]. In this context, oxidation stability is regarded as a crucial indicator of edible oil quality. Corn oil packed in four CH-based EPPE films (0, 1, 3, and 5%) and unpackaged corn oil (open control) were both evaluated for oxidation stability over a 10-day period at 50 °C. During oil storage, the values of peroxide value (PV) and thiobarbutic acid (TBA) steadily rose (Figure 3).

**Figure 3.** Changes in the PV (**A**) and TBARS (**B**) levels in corn oil stored in Ch-EPPE films at 50 °C for 10 days. Data are presented as means ± SD of triplicates. Different lowercase letters indicate the statistically significant difference (*p <* 0.05) within the same treatment group at different storage times. Different uppercase letters indicate the statistically significant difference (*p <* 0.05) among different treatment groups at the same storage time. **Figure 3.** Changes in the PV (**A**) and TBARS (**B**) levels in corn oil stored in Ch-EPPE films at 50 ◦C for 10 days. Data are presented as means ± SD of triplicates. Different lowercase letters indicate the statistically significant difference (*p* < 0.05) within the same treatment group at different storage times. Different uppercase letters indicate the statistically significant difference (*p* < 0.05) among different treatment groups at the same storage time.

#### The oil's PV and TBARS levels were significantly reduced in the CH-based EPPE **3. Conclusions**

films. All treatments produced higher PV and TBARS values independent of duration; however, this increase was slower for CH-based EPPE films than with open control and Ch-0% EPPE films. The open control had the greatest values of PV (5.26 ± 0.41 mil-equivalent O2/kg oil) and TBARS (4.13 ± 0.38 mg malondialdhyde/kg oil) on the 10th day of storage, whereas Ch-5% EPPE had the lowest values of PV (2.73 ± 0.24 mil-equivalent O2/kg oil) and TBA (2.10 ± 0.07 mg malondialdhyde/kg oil). The bio-composite film's tight structure has an important role in reducing oxidation by making oxygen harder to get through [54]. Additionally, the inclusion of phenolic compounds in the film boosted the antioxidant potential of the sheet, which also aided in slowing the oxidation of the oil. Therefore, it may be assumed that CH-based EPPE films could be utilized as packaging films for foodstuffs that are extremely vulnerable to oxidation. **3. Conclusions**  The empty pea pods resulting as residue from food factories are one of the sources that can be used in the separation of many important biological compounds, including phenolic compounds. The phenolic compounds present in EPPE have antioxidant and antimicrobial properties. In this study, active food films were prepared from chitosan-con-The empty pea pods resulting as residue from food factories are one of the sources that can be used in the separation of many important biological compounds, including phenolic compounds. The phenolic compounds present in EPPE have antioxidant and antimicrobial properties. In this study, active food films were prepared from chitosancontaining EPPE. The properties of these films were evaluated, and they were used to extend the shelf life of corn oil and protect it from oxidation. The results obtained showed that the addition of EPPE increased the physical parameters of the CH-gel film in terms of T and D. Furthermore, the overall colour characteristics improved from transparency to impenetrability. These films had an additional amount of EPPE in them, which resulted in a substantial (*p* < 0.05) improvement in TS. Increases in EPPE levels, on the other hand, resulted in substantial (*p* < 0.05) decreases in WVP, S, OAR%, and EB%. The SEM analysis confirmed the interactions between EPPE and CH by revealing a consistent structure for all Ch-EPPE films. The EPPE films demonstrated a significant (*p* < 0.05) enhancement in antioxidant and antimicrobial activity. The corn oil PV and TBA values were much lower in the CH-based EPPE gel films throughout the storage experiment. These findings indicate that EPPE films offer an environment-friendly active packaging alternative to synthetic polymers for use in the food industry.

#### taining EPPE. The properties of these films were evaluated, and they were used to extend the shelf life of corn oil and protect it from oxidation. The results obtained showed that **4. Materials and Methods**

#### the addition of EPPE increased the physical parameters of the CH-gel film in terms of T *4.1. Materials*

and D. Furthermore, the overall colour characteristics improved from transparency to impenetrability. These films had an additional amount of EPPE in them, which resulted in a substantial (*p* < 0.05) improvement in TS. Increases in EPPE levels, on the other hand, re-The empty pea pods were bought from the Kaha Food Canning Company in Kaha, Egypt. They were cleaned and disinfected with sodium hypochlorite at a 50 ppm concentration after they arrived at the lab. They were then cut into small pieces (strips) that

sulted in substantial (*p* < 0.05) decreases in WVP, S, OAR%, and EB%. The SEM analysis

were about 2 cm long, placed in a single layer on stainless steel trays, and dried for 12 h at 55 ◦C in a hot-air oven (Memmert, UF). Then, the dried materials were ground in a FX1000 electrical grinder (Black & Decker, London, England) to pass through a 150 m sieve [25]. Each sample's dried powder was stored at 4 ◦C and sealed inside an airtight Kilner jar.
